Tortoiseshell Tofu Recipes
TORTOISESHELL TOFU
This dish gets its name from the look of the glossy amber-colored sauce swirled over the tan tofu. You should enjoy the taste and texture of tofu to try this dish -- it's its own flavor, not pretend meat -- so use a good, quality tofu. This is silky, savory, and tasty, and more than the sum of its simple parts. From Japanese Cooking: A Simple Art, by Shizuo Tsuji. Note: I have never added salt to anything containing soy sauce... until this dish. The recipe really does need it.
Provided by Nose5775
Categories Soy/Tofu
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- If you are using anything other than silken tofu, you will need to press it for an hour-- but do NOT press silken tofu; it will crumble.
- Mix dashi, sugar, mirin, and soy sauce in a medium-sized pot and bring to a boil.
- Turn down to a simmer.
- Taste: the flavor will be out of balance, a bit too sweet.
- Add salt a bit at a time, tasting often, until the flavors are balanced.
- Cut the tofu cake into four equal pieces and carefully slide them into the pot.
- Be careful to keep the heat at a simmer-- higher heat will make the tofu crumble.
- Ladle the liquid over the top and sides until the tofu is heated thoroughly, about 4 minutes.
- With a spatula, gently remove the tofu pieces to deep individual dishes, 2 pieces per serving.
- Keep the pot on the heat.
- Mix the water and cornstarch and add to the simmering liquid.
- Stir until thickened, about 1 minute.
- Ladle the thickened sauce over the heated tofu.
- Garnish with ginger.
- Eat with teaspoons rather than chopsticks; this is very soft.
- For Vegetarian use Dashi.
Nutrition Facts : Calories 217.2, Fat 6.9, SaturatedFat 0.9, Sodium 1189.4, Carbohydrate 23.6, Fiber 0.5, Sugar 7, Protein 14.3
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